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1993-01-04
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Newsgroups: rec.food.recipes
Distribution: world
From: twain@milton.u.washington.edu (Barbara Hlavin)
Date: Fri, 4 Oct 1991 22:23:43 GMT
Subject: FISH: Steamed Halibut with Ginger Carrots
References: <kemm5gINN9ff@mthvax.cs.miami.edu>
Summary: orig. subject: Re: REQUEST: Healthy fish and chicken recipes
Archive-Name: recipes/fish/steamed-halibut
Keywords: recipe fish steamed halibut
Followup-To: rec.food.cooking
Organization: University of Washington, Seattle
Approved: aem@mthvax.cs.miami.edu
STEAMED HALIBUT
2 halibut steaks
SAUTEED HALIBUT (for two)
2 halibut steaks
3 cloves garlic
1 knuckle [about 1 teaspoon) ginger
1 tablespoon olive oil
1 teaspoon sesame oil
julienne red pepper and green onions for garnish
Heat the oils in a skillet wide enough to accommodate the steaks side
by side. Add the garlic and ginger, thinly sliced. Saute for about a
minute over med. heat. Add the fish. As soon as the fish starts to
sizzle, add a little water and cover the pan. Cook for about five
minutes. Uncover and turn the fish. Cover and continue steaming for
ten minutes, or until fish is firm.
I add the julienne strips of red pepper and green portion of green
onions in a decorative pattern on top, and serve with --
GINGER-MINT STEAMED CARROTS
1 pound carrots, cut as for carrot sticks
1 stem of fresh mint
1 med. slice of fresh ginger
If the carrots are young, just scub them; if they're older, peel them.
Cut into sticks and put into a steamer basket. Add the mint and ginger
to the water in the bottom of the steamer. Cover; bring to boil.
Reduce heat to medium and steam for 3-5 minutes.
Barbara Hlavin twain@milton.u.washington.edu